Lump Crab Salsa
Recipe from Food & Wine

Most crab dips are full of mayonnaise, but Michael Symon's lighter version is more like a salsa since it's prepared without mayo and laced with flecks of shallot, cilantro, jalapeno, and red bell pepper. "Although I love mayo," he says, "I'm not a fan of it with crab, since it tends to muddle the flavor. If I'm spending big bucks on crab, I want it to be the star."


Lump Crab Salsa
Maura McEvoy

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Servings: 10
Prep Time: 1 hr 20 mins
Total Time: 1 hr 40 mins
Related Categories: Appetizers, Crab, Crab Appetizers, Crab Dip, Dips and Spreads, Salsa Dip
 
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Ingredients
  • 3  tablespoons
    chopped cilantro
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  • 2 
    medium shallots, very finely chopped
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  • 1 
    red bell pepper, finely diced
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  • 1 
    jalapeno, seeded and finely diced
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  •  
    Finely grated zest and juice of 1 lime
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  • 1 
    garlic clove, very finely chopped
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  • 1/4  cup
    extra-virgin olive oil
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  • 2  pounds
    lump crabmeat, picked over
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  •  
    Salt and freshly ground pepper
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  • 1/2  cup
    salted roasted almonds, coarsely chopped
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  •  
    Thick-cut potato chips, for serving
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Directions
1.
In a large bowl, combine the cilantro, shallots, bell pepper, jalapeno, lime zest, lime juice, garlic, and olive oil. Fold in the crab and season with salt and pepper. Refrigerate for 1 hour. Let the salsa come to room temperature, then fold in the almonds. Serve with potato chips.

MAKE AHEAD
The crab salsa can be refrigerated for up to 4 hours. Fold in the almonds just before serving.
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